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Antioxidative effects of oat oil and its fractions
Pirkko Forssell
*
, Mehmet Cetin
, Gun Wirtanen
, Yrjö Mälkki
*
Corresponding author for this work
VTT Technical Research Centre of Finland
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INIS
oils
100%
oats
100%
concentration
66%
stability
66%
soybean oil
66%
comparative evaluations
33%
substrates
33%
oxidation
33%
ultrafiltration
33%
induction
33%
carbon dioxide
33%
antioxidants
33%
extraction
33%
propanols
33%
lecithins
33%
Keyphrases
Oat Oil
100%
Antioxidative Effect
100%
Soybean Oil
66%
Supercritical CO2 Extraction
33%
Lard
33%
Antioxidant
33%
Ultrafiltration
33%
Induction Time
33%
Isopropanol
33%
Lecithin
33%
Effective Volume Fraction
33%
Separated Fractions
33%
Rancimat
33%
Tallow Oil
33%
Tallow
33%
Antioxidant Properties
33%
Lard Oil
33%
Food Science
Antioxidant
100%
Soybean Oil
66%
Lard
66%
Egg Lecithin
33%
Rancimat
33%